# Components:
→ Mac and Cheese
01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 1 cup whole milk
05 - 1 1/4 cups shredded sharp cheddar cheese
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon salt
→ Rice
08 - 1 cup cooked and cooled white rice
09 - 1/4 cup grated Parmesan cheese
→ Coating
10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/2 cups panko breadcrumbs
→ Frying
13 - Vegetable oil, for deep frying
# Method:
01 - Boil the elbow macaroni in salted water until al dente, then drain and set aside.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring until thickened, about 3 to 4 minutes.
03 - Add cheddar cheese, salt, and black pepper to the sauce. Stir until the cheese is fully melted and smooth.
04 - Add the drained macaroni to the cheese sauce and mix thoroughly. Allow mixture to cool completely.
05 - In a large mixing bowl, combine cooled mac and cheese with cooked rice and grated Parmesan. Blend until unified.
06 - Scoop approximately 2 tablespoons of mixture and shape into a ball. Repeat with the remaining mixture.
07 - Roll each ball in flour, dip in beaten eggs, and coat in panko breadcrumbs.
08 - Heat vegetable oil in a deep pan to 350°F (175°C). Fry rice balls in batches for 2 to 3 minutes, or until golden and crisp. Transfer to paper towels to drain excess oil.
09 - Serve warm. Marinara sauce may be provided for dipping, if desired.
